王鲁峰
Supervisor of Doctorate Candidates
Supervisor of Master's Candidates
Name (Simplified Chinese):王鲁峰
Name (Pinyin):wanglufeng
Gender:Male
Administrative Position:系主任
Academic Titles:湖北省食品安全协会副秘书长
Other Post:中国食品科学技术学会食品装备与智能制造分会理事
Professional Title:Associate professor
Status:Employed
Education Level:With Certificate of Graduation for Doctorate Study
Degree:博士
E-Mail:
Alma Mater:华中农业大学
Teacher College:College of Food Sciences & Technology
School/Department:食品科学技术学院
Discipline:Other specialties in Biomedical Engineering Processing and Storage of Agricultural Products Food Science
Other Contact Information:
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Paper Publications
- Nano-citrus fiber/konjac glucomannan composite gel in low-fat mousse cake: quality properties and in vitro digestive behavior.Food Chemistry,
- Carbohydrate-Based Fat Mimetics: Mechanistic Insights and Tribological Interactions.Trends in Food Science & Technology,2025,
- Organic acid treatments on citrus insoluble dietary fibers and the corresponding effects on starch in vitro digestion..International Journal of Biological Macromolecules,
- Pomelo Fiber-Stabilized Oil-in-Water Emulsion Gels: Fat Mimetic in Plant-Based Ice Cream.Food and Bioprocess Technology,2024,
- A composite gel formed by konjac glucomannan together with Nano-CF obtained by FeCl3 -citric acid hydrolysis as a potential fat substitute..Int J Biol Macromol,
- The lipid digestion behavior of oil-in-water emulsions stabilized by different particle-sized insoluble dietary fiber from citrus peel.Food Chemistry: X,2023,
- Characteristics of composite gels composed of citrus insoluble nanofiber and amylose and their potential to be used as fat replacers.Food Chemistry,2023,
- Effects of different particle-sized insoluble dietary fibre from citrus peel on adsorption and activity inhibition of pancreatic lipase..Food Chemistry,2023,
- Insight of rheology, water distribution and in vitro digestive behavior of starch based-emulsion gel: Impact of potato starch concentration.Food Hydrocolloids,
- Study of dextrin addition on the formation and physicochemical properties of whey protein-stabilized emulsion: Effect of dextrin molecular dimension..Food Hydrocolloids,
